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Title:
小麦粉代用米粉及びグルテンフリー米粉パンの製造方法
Document Type and Number:
Japanese Patent JP6454115
Kind Code:
B2
Abstract:
This invention is intended to enable the development of and provide rice flour that allows easy production of bread made from 100% rice flour that raises well and is finely textured at a bakery or in a home and a method for producing bread made from 100% rice flour using such rice flour. More specifically, this invention is intended to provide rice flour that is prepared by pretreatment comprising mixing rice flour, protease, and water to prepare dough made from rice flour and heating such resulting dough at a temperature from 40°C or more but less than 60°C for 3 to 20 hours and a method for producing bread made from rice flour using such rice flour.

Inventors:
Etsuko Araki
Yasuhiro Suzuki
Keitaro Suzuki
Shigeki Hamada
Application Number:
JP2014197183A
Publication Date:
January 16, 2019
Filing Date:
September 26, 2014
Export Citation:
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Assignee:
National Institute for Agricultural and Food Industry Research Organization
International Classes:
A23L7/104; A21D8/04; A21D13/04; A23L33/10
Domestic Patent References:
JP2014033646A
Other References:
Journal of Cereal Science,2013年,vol.57,pp.91-97
Journal of Cereal Science,2013年,vol.58,pp.45-50
Creal Chem.,1993年,vol.70 no.4,pp.377-380
Attorney, Agent or Firm:
Yusuke Hiraki
Satoshi Fujita
Seiichi Urushiyama